Oh, yeah, about deviled eggs -- do you call them "sliders"?
Most people use mayo and some hot red pepper to cream with the boiled yolks and then refill the eggwhite shell. But you can use any kind of blended spice mix for that, or a variety on a platter. Two that are really nice are the old Herbes de Provence mix (this is Penzey's blend: rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram); or the kind of indonesian blend that you might use for a satay (Penzey's blend again: brown sugar, garlic, white onion, coriander, purple shallots, ginger, turmeric, sweet paprika, Ancho pepper, galangal, cayenne red pepper, lemon grass), or this similar Thai blend, which is also amazing rubbed on salmon before grilling: sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, cilantro.
Fill the eggs a day before the party and let them rest overnight for the seasonings to develop.
Funny part is, we're not even remotely Polish, yet Polish food is a mainstay with our family. Halupki, haluski, pierogi...whole nine yards. That probably came from my great aunt now that I'm thinking of it...that and my grandparents lived in mine country and there were a LOT of Poles, Slavs, etc. as neighbors.
Oh, and with the deviled egg discussion, we generally put pickle relish in our filling. Just a little.
What is Haluski??? My grandmother was straight from Poland, so we had to eat alot of really scary stuff when you went to visit her, you never knew what was lurking in her soup.
I was subjected to duck's blood soup exactly once. LOL I know what you mean.
Haluski is just cabbage sauteed with butter and onions with noodles. The best is with homemade noodles, but I have a tendency to screw them up and make play-doh. LOL So I just use bagged noodles.
Oh my God!!! thats horrible! I take it you have had atleast once "Headcheese"? Haluski, that sounds like something I make all the time with fried cabbage, onions and butter and homemade noodles, I thought it was Kapusta. I love it.
Oh, I've had headcheese. Actually my German side of the family inflicted that on me when I was a kid. It was one of those "don't tell her what it is till she's had a bite" moments. I was sick as a dog and accused my dad of trying to kill me. LOL
Isn't kapusta with sauerkraut and cottage cheese? Or am I remembering things differently again?
EDIT: And back to the egg thing again, we had deviled eggs last night with just a smidge of horseradish in them. Not enough to impart heat, but just for the tiny bit of taste. They were *wonderful*.
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Headcheese is ok, you can have those chitterlings, smells like some one boiling crap if you ask me! I used to work with some fellows that would bring in their leftovers and reheat in the communial micro- machine... Took months to get that smell out of the lunch room!!
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